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Martin’s Bar-B-Que Joint Gets Smokin’ in Spring Hill on March 27

SPRING HILL, Tenn. – Martin’s Bar-B-Que Joint expands to its new location March 27 in Spring Hill, Tennessee. The store, located at 2076 Wall Street, is the sixth iteration of the nationally-recognized barbecue restaurant started by pit master and restauranteur Pat Martin.

Featuring a private dining space and a drive-thru window, the 4,500-square-foot restaurant will offer seating for 180 guests. It will be located on a three-acre site that will also be home to two McConnell Hospitality restaurants, Salty Goat Taqueria and 55 South. A culinary destination, the restaurants will share a beer garden and courtyard, allowing guests to enjoy food from all three concepts in a common dining area.

THE PARTY STARTS WITH MARTIN’S

True to Martin’s commitment to Southern hospitality, the Spring Hill location will offer a private dining space that is available for a variety of events, including business luncheons, rehearsal dinners, parties and more. With seating for groups of up to 75 people and a variety of menu options, Martin’s offers a flexible space for family, friends and coworkers to gather no matter the occasion.

MADE FRESH, EVERY DAY

At Martin’s, a fresh hog goes on the pit each day for the next day, resulting in barbecue that is just as fresh as it is delicious. Menu standouts include the pulled pork sandwich topped with slaw; redneck tacos, featuring a cornbread hoecake topped with pulled pork, slaw and sauce; smoked wings tossed in Martin’s Alabama white sauce; and the sliced brisket tray, featuring juicy brisket served with two of Martin’s scratch-made Southern sides.

In addition to the barbecue and grill offerings, everything on the Martin’s menu is made fresh daily from family recipes. The restaurant offers Southern-style sides like broccoli salad and mac & cheese, as well as desserts such as coconut cake and pecan and fudge pies.

About Martin’s Bar-B-Que Joint

Rooted in the tradition of whole-hog barbecue, Martin’s is known for their low-and-slow cooked barbecue, made fresh every single day. Pit master Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in Henderson, Tennessee, before making Nashville his home. It became a consuming passion that eventually led to the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tenn. Today, there are six locations, including the newest in Spring Hill. Visit the website for additional information or follow on Facebook, Instagram or Twitter.